Pichet Ong's Mango Sticky Rice
Sawadee Pi Mai! Today marks the end of the Songkran Festival, Thailand's traditional New Year. What better way to end the New Year festivities than on a sweet note with a classic Thai dessert? While mangoes are available all year with varieties that change with the season, the most delicious of them all are the champagne mangoes which bear the closest resemblance to the rich, custard-like texture favored in Asia. These juicy mangoes paired with sticky rice is a match made in heaven. Enjoy this refreshing Thai treat at home with this easy, yet delicious, recipe from our good friend Chef Pichet Ong:
1 cup sweet glutinous rice
1 vanilla bean, split
14 oz coconut milk (1 can)
3/4 cup palm sugar
1 teaspoon salt
2-3 ripe champagne mangos, peeled & seeded
2 teaspoons white sesame seeds
1. Soak rice in 1 liter of water for at least 2 hours.
2. In a sauce pot, bring split vanilla bean, coconut milk, palm sugar, and salt to a simmer. Let simmer for 5 minutes and remove from heat.
3. Line a steamer insert or basket with a large piece of cheesecloth and bring the water in the steamer to a steady boil. Drain the rice and transfer to the cheesecloth-lined steamer insert and cover. Steam until tender, approximately 20 minutes.
4. Transfer the rice into a bowl and stir in half the coconut milk mixture to keep the rice moist, reserving the rest for sauce.
5. Divide sweet sticky rice into 4 bowls.
6. Top each bowl with a sliced mango half.
7. Glaze the top of mango slices with reserved coconut milk mixture.
8. Garnish with a 1/2 teaspoon of sesame seeds per serving.
Recipe by Chef Pichet Ong